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Truffles, Bottled

Soak the truffles for an hour or two in fresh water, wash them well in several waters, brush them until they are quite clean, and pare them. Put them into wide-mouthed and perfectly dry bottles, and put in each bottle a sprig of thyme, a large pinch of salt, and a table-spoonful of cold water. Cork the bottles closely, and tie them down securely. Wrap a wisp of hay round them to keep them from cracking, put them side by side in a large stewpan, and pour in sufficient cold water to reach up to their necks. Bring the liquor to the boil, then draw the saucepan to the side, and keep it simmering gently for half an hour. Let the bottles remain untouched till they are cold, wax the corks, and store the truffles in a cool place. As English truffles are much cheaper than French ones, it is good economy to bottle them when they are in season for future use. Care should be taken to smell them before bottling, and to reject any that are in the least musty. They are best in December and January. Time to boil the truffles, half an hour.